Date of Award:

5-2026

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Taylor Oberg

Committee

Taylor Oberg

Committee

Korry Hintze

Committee

Robert Ward

Abstract

Cheese ripening is a complex process that shapes the flavor, texture, and overall quality of cheese, yet many of the factors that control how these changes occur are still not fully understood. One factor that may play an important role is redox potential, which describes the balance between oxidation and reduction reactions happening inside the cheese. These reactions can influence both the activity of bacteria and the chemical processes that create flavor. Past efforts to control redox using chemical additives often harmed beneficial bacteria, limiting their usefulness.

In this study, we tested the use of mechanical disruption and gas exposure to influence redox during ripening. Three types of cheddar cheese were made in triplicate: a control cheese, a high-redox cheese and a low-redox cheese, with the latter two exposed to different gasses. The cheeses were aged for 12 months and monitored over time for bacterial growth, chemical changes, and sensory properties.

Changing redox using gases did not disrupt beneficial bacteria, and the types of bacteria present were similar in all cheeses as they aged. Redox levels differed between treatments at certain points during ripening, but these differences were temporary. Measures of oxidation showed only short-term changes, while sensory differences became more noticeable later in aging. Cheeses exposed to redox treatments developed stronger aged flavors such as nutty, fruity, and caramel notes, while the control cheese remained more bitter with a stronger aftertaste.

Because the cheeses had similar composition, these flavor differences may be linked to physical changes during processing that helped salt spread more evenly throughout the cheese, subtly altering the local environment where flavor-forming reactions occur.

Overall, this study shows that redox conditions in cheese can be adjusted using non-additive methods without disrupting the native microbial community. This approach offers a practical way to better understand ripening and could help cheesemakers guide flavor development during aging leading to a better product for consumers.

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